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Sun-Dried Tomato Corn Chowder

A bowl of creamy Sun-Dried Tomato Corn Chowder topped with fresh basil and a drizzle of cream
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This Sun-Dried Tomato Corn Chowder is a creamy, savory, and slightly sweet one-pot soup. Tangy sun-dried tomatoes, sweet corn, and tender Yukon Gold potatoes come together in a rich, comforting broth.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, diced into small even cubes (about 2 cups)
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1 (15 oz) can corn, drained (or 2 cups fresh or frozen corn)
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup heavy cream or full-fat coconut milk
  • 1/4 cup fresh basil, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 to 7 minutes. Add minced garlic and cook for 1 more minute until fragrant. Watch garlic closely as it burns quickly.
  2. Add diced potatoes, broth, corn, chopped sun-dried tomatoes, dried thyme, and smoked paprika to the pot. Season with salt and pepper. Stir to combine and evenly coat vegetables in spices.
  3. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 15 to 20 minutes until potatoes are completely fork-tender.
  4. Remove pot from heat. Using an immersion blender, partially blend the soup for about 30 to 40 seconds until creamy but still chunky. If using a regular blender, transfer no more than 2 cups at a time, blend smooth, and return to the pot. Never fill a blender more than halfway with hot liquid.
  5. Stir in the heavy cream or coconut milk and fresh basil. Return to low heat and warm through for 3 to 5 minutes. Do not let soup boil after adding cream.
  6. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot.

Notes

  • Fire-roasted corn adds a smoky depth that pairs beautifully with the sun-dried tomatoes. Highly recommended if available.
  • For dairy-free: substitute heavy cream with an equal amount of full-fat coconut milk.
  • If you do not have an immersion blender, use a potato masher to partially mash potatoes directly in the pot for a thicker consistency.
  • Tastes even better the next day as flavors deepen overnight.

Nutrition

Find it online: https://www.benefitiany.com/sun-dried-tomato-corn-chowder/